Tangy Buffalo Chickpea Chili

The tangy flavor of buffalo hot sauce has been a longtime standard in this kitchen. Especially when it comes to football season and game day food plans – I first made this recipe for our small Superbowl party earlier this year. I figured after making it a few more times, I should get around to sharing. This chili makes great leftovers, we like it over rice…

This Tangy Buffalo Chickpea Chili tastes great when topped with my Celery Ranch Dressingand a few avocado slices. The other day, rather than avocado topping the chili, the chili topped the avocado!

In large stockpot, sauté onion, celery, and garlic in a bit of water or oil until softened. Add cumin, two cans chickpeas and 3 cups vegetable broth – stir and bring to a boil. Once boiling, reduce to simmer, stirring frequently.

Add the remaining can of chickpeas to a blender with remaining 1 cup vegetable broth. Blend at high speed until smooth.

Add blender contents to simmering beans, stir to combine. Add corn and buffalo sauce, stir and simmer on low for another 20-30 minutes. Salt to taste.

In large stockpot, sauté onion, celery, and garlic in a bit of water or oil until softened. Add cumin, two cans chickpeas and 3 cups vegetable broth – stir and bring to a boil. Once boiling, reduce to simmer, stirring frequently.

Add the remaining can of chickpeas to a blender with remaining 1 cup vegetable broth. Blend at high speed until smooth.

Add blender contents to simmering beans, stir to combine. Add corn and buffalo sauce, stir and simmer on low for another 20-30 minutes. Salt to taste.

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HELLO AND WELCOME! I am Kristina, also known as spabettie. I love the FOOMP and CRACKLE of a vintage flash bulb, and the view from my camera. I love karaoke, tennis, and dachshunds. and I love sharing my plant based recipes - from the vibrant and bright to the luxuriously tasty. More about me…